In keeping with the theme of local fall produce, I decided to make a hearty soup using the delicata squash in my CSA share for the week and veganic organic onions from Unexpected Farm. I love supporting this Watkins Glen farm when I find them at the Ithaca Farmers Market. Also, while I was at the farmers market over the weekend, I picked up a pint of fingerling potatoes and sweet corn.

Our entire meal consisted of delicata squash soup, truffled fingerling potatoes, sweet corn, garlic bread, a mixed green salad, and sparkling cranberry juice. Dessert was pumpkin pie with rice milk whipped cream (see my previous post). Pictures and recipes just included for the soup and potatoes!

I used this recipe for Delicata Creamy Squash soup from AllRecipes.com. I veganized it using Mimiccreme Cashew & Almond Cream and Earth Balance (instead of butter). The soup turned out creamy, sweet, and easy on the palate. It was accidentally gluten-free as well!

We rated this soup a 3 1/2 out of 5 carrots on the veganlicious scale!

Feeling inspired by a fingerling potato dish we used to get at the now defunct Horizons restaurant in Philadelphia (one of the best vegan upscale restaurants I’ve ever been to), I decided to try to my hand at making my own roasted fingerling potatoes.

Truffled Fingerling Potatoes*
1 pint fingerling potatoes
2-3 TB white truffle oil
3 large garlic cloves (crushed)
1 tsp course Celtic sea salt

Preheat oven to 450 degrees. Scrub potatoes and rinse. Toss potatoes with truffle oil, crushed garlic cloves, and sea salt in a medium sized bowl. Place them on a cookie sheet and cook for 20 minutes. Using a fork or potato smasher, gently press down the potatoes until they split just a tad. (Not sure the benefit of this, but this is how I remember the Horizons fingerling potatoes being served). Ready to eat!

*Please note, if I include an original recipe, I don’t rate it myself (seems a little biased). Feel free to make it though yourself and tell me how it turned out!